Arnott’s Scotch Finger & Berry Ice Cream Cake by Arnott's

Preparation Time: 20 mins
Cooking Time: Overnight (chill time)
Serves: 10

Ingredients

• 250g Arnott’s Scotch Finger biscuits or Arnott’s Gluten Free Scotch Finger biscuits
• 100g unsalted butter, melted
• 600ml thickened cream
• 395g can condensed milk
• 1 cup frozen mixed berries

Equipment

• 24 x 13 x 6.5 cm baking tin
• Food Processor

Instructions

1. Line a 24 x 13 x 6.5 cm baking tin with baking paper. Place biscuits in a food processor and pulse until fine crumbs. Add butter and pulse until combined.
2. Set aside while you make the ice cream.
3. In a large bowl combine cream and condensed milk. Using an electric mixer, beat the mixture for approx. 3 mins until firm peaks.
4. Spoon 1/3 of the scotch finger crumb mixture into your baking tin and press down to form a base. Add in half the ice cream mixture, and layer with frozen mixed berries and another 1/3 of the biscuit crumb mixture.
5. Top with remaining ice cream and biscuit crumb mixture.
6. Place in freezer overnight.
7. To serve, turn out onto a platter and top with extra fresh berries.